This is an eyeballing it recipe. I say that because this is just one of those things I make and I don’t use measuring devices. So feel free to tweek the numbers a little.
I love little lamb chops. They are just so yummy adorable yet have huge flavor. For this recipe I love to use fresh herbs but it is not at all necessary. When you using dried herbs reduce your amount. My rule of thumb is a tablespoon of fresh = a teaspoon of dried.
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 lamb chops
Mix this into a paste and rub on top and bottom of meat. Let the meat rest for about 40 min in refrigerator to absorb flavors. Remove from refrigerator and let chops warm to room temperature.Pre heat oven to 400 degrees. Heat a grill pan over high heat, add the chops and sear both sides for about 2 minutes. Put chops in oven 3 minutes for medium-rare and 3 1/2 minutes for medium.
- 16oz. frozen spinach
- 8 oz. Neufchâtel cheese or cream cheese
- 1 teaspoon nutmeg
- salt and pepper
Mix frozen spinach and half of cheese in 8 oz. sauce pan over medium heat. Once cheese has fully melted add nutmeg and salt and pepper to taste. Let spinach heat for about 10 min once blended or until completely warm stirring occasionally.
For an added side I sautéed some mushrooms and added naan bread.
Yep you heard right Hammed Ribs. These ribs taste like ham and that’s what makes them so special.
- 3 to 4lbs of country style cut ribs
- 1 tbs coarse Kosher salt
- 8 whole cloves
- 3 bay leaves
- 1/4 cup curing salt (I use Tender Quick)
- 1 1/2 cups hot water
- 1 1/2 cups of cold water
- 1 cup of brown sugar
I took most of this recipe from another recipe by smoking guru Steven Raichlen’s but I find it a little to salty so I cut it down from to 1 tablespoon it might be because the first and second time I did not have enough honey. Though after smoking it did taste a lot like bacon this is in hind site though.
* There are many different types of curing salts you might have to look up yours for the correct measure
Every since I’ve wandered through streets in China Town in any given metropolitan city in the states I have wanted to learn how to cook with dried mushrooms I have no finally gotten my chance to learn this art of rehydrating food for flavor.
- Udon Noodles
- Celery Stalks
- Persian Cucumber
- Sesame Oil
- Dried shiitake Mushrooms
- Togarashi Spice Blend
Takes 40 minutes to make including prep time. Calories 760 per serving
There are so many things going on in this dish your taste buds need to rest to catch up. Recipe says spice might be much but I felt the need to add more and some lime. I recommend Tajin Clasico. I could have skipped the fish because the noodles stole the show.